This apple sweet rolls recipe is about to become a recipe you won’t be able to live without! Fluffy sweet rolls filled with apples, cinnamon, a sticky caramel-y sauce and topped with a luscious icing. Hello perfect fall morning!
Fall has arrived, my friends! I’ve been debating which season I get most giddy and excited about. Winter is definitely last, no question. But I’m having the hardest time deciding between spring, summer, and fall. Each has its own excitement and fun! Fall brings comfy sweater, football, and all things apple!
How to Make A Sweet Roll Recipe from Scratch
We are going to break this recipe down by the 4 different components, step by step. Let’s start with the rolls:
- Add the water and milk to a glass measuring cup and microwave until warm.
- Add the yeast and some sugar and allow the yeast to activate.
- In a separate glass measuring cup, add the buttermilk and warm it in the microwave. Then add it to the yeast mixture.
- Combine the sugar, salt, oil, butter and eggs into the bowl of a stand mixer.
- Add the yeast mixture and use the dough hook attachment to combine.
- Add the flour and soy lecithin and mix with the dough hook to combine.
- In an empty bowl, add a little oil. Place the dough in the bowl, turn it over once so both sides get covered in oil and cover the bowl with a towel.
- Let the dough rise until doubled.
- Punch the dough down and turn out onto the counter. Cover and let it rest while you make the sticky sauce and filling.
- Combine all the ingredients (except the butter) for the filling a bowl.
- Roll out the dough in a rectangular shape. Spread the butter all over the top. Sprinkle the apple filling all over the dough.
- Roll up the dough starting on the long side. Pinch the dough shut when you reach the end.
- Slice into rolls using unflavored dental floss.
- Arrange in the baking dish. Allow the rolls to rest until they have doubled in size.
- Bake. Cover with foil for the last 10 minutes if they get too brown.
What Apples are Best for Baking?
I like to do a combination of granny Smith apples and a sweeter apple like honeycrisp. Other great sweet options include: Jonagold, Braeburn, and Pink Lady.
How Do You Reheat Apple Rolls?
To reheat, put the rolls in a pan with tinfoil over the top and place in a preheated 350ºF oven for 10 minutes.
Can Apple Rolls Be Frozen?
Let the rolls cool completely, then wrap well in plastic and foil before freezing. Apple rolls can be frozen for up to 3 months. Let them thaw overnight in the refrigerator and then warm them up in the oven or microwave before eating.
Do Apple Rolls Need To Be Refrigerated?
Apple Rolls will keep for 2-3 days at room temperature, but they will keep for 4-5 days in the refrigerator.
Fall has never tasted so good! Caramel apple sweet rolls for breakfast, brunch, or dessert! Fall might be my favorite season just for these apple sweet rolls.
More Easy Apple Desserts:
- Apple Cake with Caramel Frosting
- Apple Brown Betty
- Easy Apple Dumplings with Sprite
- Apple Pie Bread Pudding with Vanilla Sauce
- Apple Cheesecake Bars
- Mini Dutch Apple Cheesecakes
- Apple Pie Bombs al la Mode
- Apple Pie Pull-Apart Bread
- Best Apple Crisp
- Apple Cake with Caramel Sauce
- Apple Cider Cupcakes with Cinnamon Frosting
- Fried Ice Cream – Apple Pie
Caramel Apple Sweet Rolls
- ¾ cup buttermilk
- 2 teaspoons instant yeast
- ⅓ cup light brown sugar, packed
- 6 tablespoons unsalted butter, melted
- 3 large eggs
- 2 teaspoons kosher, or 1 teaspoon table salt
- 4 cups all-purpose flour, plus more for dusting
- 2 cups brown sugar, packed
- 1 cup unsalted butter, 2 sticks
- 3 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 3 cup apples, diced and peeled , about 4 apples
- 1/4 cup heavy cream
- 4 ounces cream cheese, softened
- ¼ cup salted butter, softened
- 1 to 1½ cups powdered sugar
- ½ teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1 to 2 tablespoons milk
- Start by making the dough.
- Heat milk to about 95°F using the microwave or stovetop.
- I heated the milk for 20-25 seconds in the microwave.
- Pour the warm milk into the bowl of a stand mixer fitted with the dough hook attachment.
- Whisk the sugar and yeast into the milk and cover with a towel.
- Let sit until the yeast is foamy, about 5-10 minutes. If the yeast doesn't dissolve and foam start over with fresh active yeast as it likely isn't active.
- When yeast is foamy beat in the melted butter.
- Next add the eggs, one at a time, and then the salt. The butter will stay sort of lumpy.
- On low speed, slowly add the flour.
- When it's incorporated, beat turn up to medium speed until a soft dough forms, about 2 minutes.
- Increase speed to medium-high and beat until the dough is soft, about 6 minutes more.
- Knead the dough by hand in this step if you don't have a stand mixer.
- Transfer the dough to a well-floured surface and knead it with your hands for an additional 1-2 minutes.
- Form the dough into a ball and transfer it to a lightly greased bowl.
- Cover the dough loosely with plastic wrap or a towel and let sit in a warm place until doubled in size, about 1 to 1½ hours to 2 hours.
- While dough is rising, make the filling.
- In a medium saucepan over medium-high heat combine together brown sugar and butter.
- Heat about 4 minutes until melted and smooth.
- Stir in chopped apples, cinnamon and nutmeg and bring to a boil for 3 minutes.
- Slowly drizzle in the heavy cream and boil for another 3 minutes.
- Remove from heat and set aside.
- Once the dough has risen,
- spray a 9x13 inch baking pan with non stick spray and set aside.
- Turn the risen dough out onto a well-floured work surface and roll into a 12x18 inch rectangle using a rolling pin, making sure the dough is even.
- Once rolled out, add the filling.
- Pour and spread caramel apple mixture over the dough.
- Tightly roll up the dough to form an 18-inch-long log.
- Cut into 12 even rolls then arrange them cut-side-down in the prepared baking pan.
- Cover the rolls with aluminum foil and allow to rise in a warm environment again for 30-40 minutes.
- Once risen, preheat the oven to 375°F.
- Bake rolls for 25-30 minutes until they are golden brown.
- Cover rolls with aluminum foil in the oven if they begin to brown too much.
- Remove pan from the oven and allow to cool on a wire rack for 5 minutes.
- While the cinnamon rolls are cooling slightly,Make the cream cheese glaze by using a hand mixer to whip together cream cheese and butter in a bowl until light and fluffy.
- Whip in powdered sugar and vanilla extract.
- Add enough milk to achieve a drizzle-like consistency.
- Pour and spread glaze over warm cinnamon rolls.
In case you need a few more fall-inspired breakfast recipes…
My favorite pancakes of the season!